How to carve a chicken

Carving a chicken is easier than you think. Follow these simple steps to perfectly carve a roasted chicken.

1. Let the chicken “rest” after taking it out of the oven. This lets the juices flow throughout the entire chicken.
2. Place a chef’s fork in between the leg (thigh/drumstick) and the bird. Pull back on the leg and apply pressure with the knife to remove.
3. Cut the drumstick and thigh in half if you wish.
4. Remove the oyster, which is a delicate piece of meat under the leg that is sometimes left on the bird.
5. Turn the bird over and hold the other leg with the fork. Slice between the leg and bird with the knife, and use the fork to pull off the leg.
6. Separate the breasts by plunging the fork into the back of the bird while it is breast-side up. Slice into the middle of the breast and cut along the carcass on both sides, making two whole breast pieces.
7. When you reach the joint, cut through and remove the breasts. Slice at an angle into quarters or eighths if desired.